Keto Chinese BBQ Pork (Char Siu, 叉烧) (Edit recipe)

This keto Chinese BBQ pork can be used to make keto cauliflower fried rice or as an ingredient for keto noodle soups and stir fries. It can also be used as a filling for keto bao buns. Or, eat it as is! This is the recipe that gave me a reason to develop my keto oyster sauce recipe a few years ago! When shopping for fermented red bean curd, opt for brands without sugar, wheat flour, and food additives.

20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	209
Fat:	15 g
Carbohydrates:	27 g
Protein:	24 g
Cholesterol:	47 g
Sodium:	1032 mg
Fiber:	6 g
Sugars:	3 g
Calculated per serving.

by Keto Asian Flavours

Serves: 6

Ingredients

1 lb Boneless Pork Butt, shoulder, or belly
4 Tbsp Allulose, liquid, made from powder
2 Tbsp Water, warm
1 Tbsp Premium Keto Oyster Sauce (click for recipe)
1 Tbsp Wheat-free Tamari
1 Tbsp Coconut Aminos
1 Tbsp Shaoxing Wine (Chinese Rice Wine)
0.75 cup Lakanto Golden Monkfruit Sweetener
0.5 tsp Chinese Five Spice
0.25 tsp White Pepper
3 - 4 cloves Garlic, minced
1 tsp Himalayan Pink Salt
1 tsp Nutritional Yeast
1 tsp Paprika
1 tsp Sesame Oil
2 pieces Red Fermented Bean Curd
2 Tbsp Red Fermented Bean Curd, liquid only

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan on medium low heat, add ¾ cup to 1 cup of powdered allulose. Cook until dissolved and slightly brown. Do not over cook. This will be the liquid allulose.
To a blender, add in the ingredients for the marinade: 2 Tbsp of liquid allulose, fermented bean curd & liquid, oyster sauce, Tamari, coconut aminos, shaoxing wine, Lakanto golden monkfruit sweetener, five spice powder, white pepper, minced garlic, pink salt, nutritional yeast, paprika, and sesame oil. Blend until well combined.
To a small bowl, reserve 2 Tbsp of the marinade. Cover the bowl with saran wrap and refrigerate the marinade for later use.
Using a fork, pierce the pork butt, shoulder, or belly.
To a large zip lock bag, add in the pork and marinade mixture. Distribute the mixture evenly and marinade for 24 hours in the fridge.
Next day, preheat the oven to 400°F. Pour the marinade mixture from the ziplock bag into a bowl and set aside. Place the pork on a wire rack with a baking tray and bake for 25 minutes.
Remove the pork from the oven, and brush on the marinade. Bake for another 25 minutes. Discard the rest of the marinade.
Remove the pork from the oven again and use the 2 Tbsp of marinade reserved from the previous day. Brush generously and bake for another 5 minutes.
Meanwhile, make the glaze by adding 2 Tbsp of liquid allulose and 2 Tbsp of warm water to a bowl. Mix well.
After 5 minutes, remove the pork from the oven and brush on the glaze. Bake for 5 minutes.
Let cool and slice into bite size pieces. Serve.